Make South Indain Style Emu Curry in just 3 quick steps…,
150g – Emu Meat (Small Pieces)
3 – Onions (Chopped)
3 – Green Chilly (Chopped)
2 – Curry Leaves
1 – Coriander
1 tsp – Garam Masala
2 tsp – Ginger Garlic Paste
1 – Tomato (Chopped)
3 tbsp – Coconut Paste
1 tsp – Kus Kus / Semolina Paste
2 tbsp – Oil
2 tsp – Pine Apple Paste
2 tsp – Coriander Powder
Red Chilly Powder
Step 1 : Marinate Emu Meat on Pineapple Paste
Marinate Emu Meat with Pineapple Paste, Chilly Paste, Little Ginger Garlic Paste, Salt and Red Chilly Paste.
Step 2 : Cooking Emu Meat
Fry the Green Chilly, Onion & Curry Leaves, Than add remaining Ginger Garlic Paste along with Water, Tomatoes, Coriander Powder, Chilly Powder and Salt. Mix it well than add Marinate Emu Meat and Cook.
Step 3 : Final
Add Coconut Paste & Coriander Leaves, if the Meat Half Cooked. Take Off the flame after the meat is cooked well.
Make Kerala Style Emu Meat Masala in just 2 quick steps…,
1kg – Emu meat
2 tsp – Ginger Garlic Paste
4 tsp – Red Chilli Powder
½ tsp – Turmeric Powder
½ tsp – Coriander Powder
½ tsp – Pepper Powder
½ tsp – Garam Masala Powder
8 nos. – Green Chillies (Chopped)
4 cups – Water
4 tsp – Coriander Leaves
6 tsp – Ginger (Chopped)
6 tsp – Garlic (Chopped)
¼ cup – Coconut Oil
Step 1 : Cook for 10 Minutes
Add Ginger garlic paste, red chilly powder, turmeric powder and coriander powder on coconut oil (2 tsp) and saute for 3 minutes. Add Emu meat, curry leaves, salt and water. Cook this in a low flame for 10 minutes.
Step 2 : Fry for another 5 Minutes
Take a pan add the chopped green chillies, chopped ginger garlic and coriander leaves and fry them on coconut oil. Then add the emu meat and fry for 5 minutes. Add the pepper powder and garam masala powder and mix well.
Emu, a large flightless bird of Australia. It is a ratite (one of a group of flightless birds, which includes the ostrich, cassowary, and kiwi). The emu is second in size only to the ostrich. It is about five feet (1.5 m) tall and weighs up to 120 pounds (54 kg). The emu is covered with coarse, drooping, brownish-black feathers on the back and light brown feathers on the legs. The neck is bare and is light blue. Emus can run up to 30 mph (48 km/h) and are good swimmers. They feed on vegetation, fruit, and insects. Males communicate with low guttural noises; females with loud booming calls. The female lays 7 to 12 dark green eggs with grainy shells in a ground nest of leaves and grass. The male incubates the eggs and cares for the chicks. The chicks are pale gray with light yellow stripes down the neck and back. During the 1930’s, they were considered pests and were hunted extensively.
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The human brain is the most complex object in the universe. It is also the organ that consumes by far the most energy, compared to its weight. The brain is only about 2% of our body weight, but uses 20% of the energy.
This remarkable organ has evolved over millions of years. During this time, humans were omnivores. We ate both meat and plants.
There are many nutrients in these foods that are absolutely critical for the proper function of this very delicate system. Unless proper care is taken to supplement, going vegan and eschewing animal foods may lead to a deficiency in some of these important substances.
Here are 5 nutrients that are very important for the brain and only found in animal foods.
1. Vitamin B12
Vitamin B12 is critical for the health of the brain and nervous system and is primarily found in animal foods. A deficiency can cause all sorts of adverse effects on brain function.
Creatine is an important nutrient in muscle and brain that helps to supply energy. Studies show that vegetarians have a deficiency in creatine that leads to adverse effects on muscle and brain function.
3. Vitamin D3
A large part of the world is deficient in Vitamin D3, which is only found in animal foods. A deficiency in this critical nutrient is associated with depression and various diseases.
Carnosine is found strictly in animal tissues. This nutrient can reduce damage caused by elevated blood glucose and may have strong anti-aging effects.
5. Docosahexaenoic Acid (DHA)
The Omega-3 fatty acid DHA is critical for proper function of the brain. It is primarily found in animal foods like fatty fish. Studies show that vegans and vegetarians are often deficient in it.
Just Eat Some Animals as well…
Humans evolved eating both animals and plants. However, we can function in some cases without either. The Inuit, for example, survived mostly without plants, but they had to compensate by eating lots of organ meats.
In the 21st century, people can survive and function without animal foods if they make sure to supplement with critical nutrients. Before the era of supplementation, completely removing animal foods would have lead to a slow and painful death due to B12 deficiency.
But even though functioning without either plants or animals is possible… neither is optimal. In the same way that a meat-based diet is healthier with a little bit of plants, a plant-based diet is healthier with a little bit of animals.
We highly recommend that people who choose to avoid meat for ethical reasons (because there is NO proven health reason) at least include some eggs and fatty fish. A little bit goes a long way and it is possible to choose natural, humanely raised sources.
But to those who really decide to remove all animal foods from their diet… make sure to be very prudent about your diet and supplement
Take a pressure cooker and add the washed turkey pieces, salt, turmeric powder into it and pour water until gets immersed well. Pressure cook for 25 minutes on medium flame.
Step 3: Add Masala to Cooked Turkey
Once your turkey is half baked(after 25 minutes) , add the grounded paste, salt for your taste, red chilli powder, coriander powder, and stir well. Pour water if necessary and adjust the gravy consistency.
Step 4: Final Step
Then take a pan and add oil into it. After it heats up, add mustard seeds and let it splutter. Add bay leaf, curry leaves, chopped onions and saute for a minute. And add this mixture into the curry. Pressure cook again for 10 minutes and switch off the flame. Wait until pressure drops, remove from flame and serve hot !!
We’ve included the liver in our giblet gravy, which gives it a richer flavor. If you simply cannot abide with even a hint of the taste of liver, you can leave it out. Giblet gravy is usually served “chunky”, if you want, you can puree it for a smoother gravy. One traditional option is the addition of chopped hard boiled eggs to the gravy. If you want to try that, chop up 3 hard boiled eggs finely, and add them to the gravy in step 5.
Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)
2 tablespoons butter
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
1 bay leaf
1 teaspoon dried thyme
5 cups water
Drippings from the turkey or chicken
2-3 tablespoons flour (or 2-3 Tbsp of corn starch, dissolved first into 1/4 cup of water)
Salt to taste
1-2 teaspoons of mustard (yellow or Dijon)
Step 1 : Fry Giblets on Butter
Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. Brown them on all sides.
Step 2 : Cook Giblets Well
Add the onion, celery and carrot and saute until the onions turn translucent, about 3-5 minutes. Add the garlic and saute another minute. Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking.
Step 3 : Finely Mince Giblet Meat
Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock. Remove the giblets from the sieve. Finely mince the giblet meat. If you want, you can pull some of the meat off of the neck and mince that as well.
Step 4 : Cook With Flour
Once the bird is done, move it to a cutting board to let it rest. Pour off the excess fat (all but a tablespoon or two) from the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat. Add the flour (or corn starch slurry) and whisk it into the drippings. Stir in the minced giblets. Let cook for a few minutes, stirring while cooking.
Step 5 : Final
Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes. Add 1-2 teaspoons of mustard (to taste). Check for salt and add more salt to taste if needed. Serve it as-is, or purée the gravy in a blender for a smoother texture.